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2 cups water, 2 packs herb ox sodium free chicken broth, 1/2 cup kikkoman teriyaki base & glaze, 4 chicken thighs, 1 vidalia onion sliced and pack sliced white mushrooms. Book said 20 but I did 30 minutes. Removed thighs and seprated fat from liquid. Put the liquid back into cooker with mushrooms & onions to cook down. What do you think, any thoughts for next time. when it reduced I added EVO to thicken the sauce.

 

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10 extra minutes is a long time in a pressure cooker and would have overcooked the thighs in my opinion.  Did you cook the onions under pressure? I'm not a fan of how onions turn out under pressure. They turn to mush.   It also strikes me as a lot of liquid for a 20 minute cook for only two thighs. 

I'd be more inclined to put 2 cups of water in the bottom. Set in a trivet and put in the chicken thighs  in a heat proof bowl above the water with some of the glaze. Let that go 20 minutes. Meanwhile, saute or stir fry  the vegetables and combine the chicken in with that. Use some of the pressure cooker water as needed to finish out the sauce. This will keep the chicken flavor more concentrated and more gently cooked to pair more interestingly with the vegetables. 

 

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2 cups liquid is standard for Wolfgang pressure cooked. Yes onions pretty much melted into the sauce but mushrooms ok. 4 thighs which saw on internet chart 7 min per. First time doing this so wanted to make sure.

 

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4 thighs which saw on internet chart 7 min per. First time doing this so wanted to make sure.

So this source is saying that for every thigh in the pot you want 7 minutes of cook time under pressure?

If so, that's not a very good source. As long as you're not exceeding the fill limits of your pressure cooker, number or weight is not such a factor. The extra time it takes for the pressure cooker to come up to pressure and start the timing is still cooking time. So the extra mass is mostly accounted for in that longer time to achieve pressure. Sure, if you tightly pack things in the pressure cooker, you're going to cook the center more slowly, but that's not good pressure cooking technique either.

 

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the manual doesn't give pressure just times, Rice 6 min, Meat 20 min, Vegatable, 3 min, Soup 5 min, stew 20 min. These are pre set times for each setting of course you can add time. It says about adding time max is Rice 20 min, Meat 60 min, vegetables 45 min, Soup 60 min, Stew 90 min. About liquid it says 1 cup for 15 min of cooking time 1/3 cup each 15 min beyond that. Also decrees recipe cooking time by 2/3 in general recipes. The thighs turned out fine and so did the sauce, going to use this more.

The manual has a cooking chart in the back which covers type,amt,fuction,time,liquid. Example, chicken legs, 4 whole, meat,20 min,2 cups. Example, Corn beef, 3lbs, meat, 90 min, 3 cups.

 

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For 6 minute rice, which is how I do risotto in the PC, that's the high pressure setting, 15 lbs.  Those other times look like they're on high as well. 2/3 is a good rule of thumb for time reduction. The max time is a bit of an odd idea. Certainly rice would break down pretty fast beyond that 6 minutes. 

I've looked for a pressure cooker congee  which I normally make overnight in the slow cooker. Having a fast pressure cooker version would be handy too. 

 

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It came with a vented glass lid. Says if your cooking more than 6 cups rice use vented lid time 30 min. Comes with a measure cup to be used for rice and water, has marks in the removable cooking pot with water lines for amount of rice. Also says 1 tbs. Oil for 2 cups rice or 2 tbs. For more rice.